Cauliflower and Shrimp Salad

niedziela, 26 stycznia 2014

Cauliflower and Shrimp Salad

Time: 20 mins

Ingredients

  • 1 head cauliflower, cut in to bite-sized pieces
  • 1 large cucumber, peeled, seeded and diced
  • 1 lb cooked baby shrimp
  • 1 cup sliced pimento stuffed olive
  • 4 cups cooked white rice, cooled (start with 2 cups uncooked)
  • 1 1/2-2 cups mayonnaise (Bestfoods or Helmans)
  • hot pepper sauce (Tabasco)
  • salt and pepper

Directions

  • 1 Mix all ingredients and chill.
  • 2 Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery.
  • 3 Sometimes you can add more mayo and that will make it last a bit longer.

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